Romaali Roti

As the name suggests romaali roti is a paper thin bread prepared artistically. Romaali roti owes its origin from Andhra Pradesh but now it is a sure shot bread available on every top restaurants menu in all over India. Here we will tell how to make rumali rotis in your home

Ingredients

• 11/2 cup: Whole Wheat Flour (Atta)
• 50 gm: Maida
• ½ tsp: Baking powder
• 2 tbsp: Oil
• Water to knead

Method

1. Mix wheat flour, maida, salt and baking powder and sieve them together.
2. Pour oil in the flour and add water bit by bit and make a smooth and elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
3. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue).
4. Heat an inverted griddle (tawa).
5. Place the roti carefully over it and cook till done.
6. Fold it like a handkerchief.
7. Serve hot with hot vegetables.

Makki Di Roti

Ingredients (Makes: 5-6 rotis)

• 2 cups: Maize flour
• 1 fistful: Plain flour
• 1 tsp: Oil
• Salt to taste
• Water to knead

Method

1. Mix maize flour, oil and salt.
2. Knead in a soft pliable dough, adding very little water at a time.
3. When the dough is very smooth and soft, bread a lump.
4. Shape into a ball, flatten and pat with palm, to make a thin roti.
5. Use dry plain flour to help. Or roll with a rolling pin.
6. Take care to dust with flour and lift and turn to avoid sticking.
7. Place on a heavy iron or earthen griddle and roast till crisp.
8. Repeat on both sides. Repeat for all rotis.
9. Cover and line with napkins to keep warm.
10. Drizzle with ghee or butter if desired.
11. Serve hot with Sarson ka saag and slice of onion and lime.